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Hands-on Time
35 Mins
Total Time
48 Mins
Yield
Serves 4 (serving size: about 1 1/4 cups pasta mixture, 1 cup sauce, and 1 tablespoon cheese)
Photo: Jennifer Causey; Styling: Claire Spollen

How to Make It

Step 1

Pour boiling water over porcini in a small bowl; let stand 15 minutes. Remove porcini with a slotted spoon; finely chop porcini, and reserve soaking liquid.

Step 2

Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion, carrot, and celery; cook 5 minutes, stirring occasionally. Add cremini mushrooms and garlic; cook 6 minutes or until mushroom liquid evaporates, stirring occasionally. Add beef; cook 3 minutes, stirring frequently. Add tomato paste; cook 1 minute, stirring constantly. Stir in porcini, oregano, salt, pepper, and tomato sauce; pour in porcini liquid, stopping before grit at bottom of bowl reaches sauce. Bring to a boil; reduce heat, and simmer, uncovered, 12 minutes or until thickened, stirring occasionally to keep sauce from sticking.

Step 3

Run squash through a spiralizer to create noodles, or cut into long noodles with a julienne peeler; set aside. Cook pasta according to package directions, omitting salt and fat, and adding butternut noodles during last 2 minutes of cooking time. Drain.

Step 4

Stir walnuts into sauce; spoon over pasta mixture. Sprinkle with cheese.

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